PHILLY.INQUIRER
1 cup Dried red chili peppers,
1" to 2" long,plus 3 extra
Optional
4 medium Garlic cloves,peeled
5 large Rosemary sprigs,fresh
3 cup Distilled white vinegar
IRWIN E.SOLOMON
|
|
Place chilies,garlic and rosemary in clean 2 qt. glass jar and crush them with a wooden spoon.Heat vinegar until,warm,then pour over herbs.Set jar on sunny windowsill for 2 weeks,or until vinegar reaches desired strength.. Strain through sieve and pour into three sterilized 1/2 pt.glass jars.Add 1 chili pepper per jar if desired.Seal and label..Makes 3 cups..
|
|
